These healthy pumpkin banana bread muffins are made with real pumpkin puree, bananas, warm spices, and natural sweeteners. They are soft, moist, and full of fall flavor. Naturally dairy-free and easy to make with gluten-free flour, with a few simple swaps. Ready in under 30 minutes!
Banana bread meets pumpkin muffins in this simple recipe that's perfect for breakfast, snacks, or school lunchboxes. The base recipe uses unbleached all-purpose flour for the best texture, but you can easily swap in a gluten-free flour if needed. Add chocolate chips or nuts if you like, or keep them plain for a wholesome, kid-approved treat.
If you love banana bread recipes, try our 4 Ingredient Banana Oat Bread! For another healthy treat, try our Dairy-Free Gluten-Free Brownies or Snickerdoodle Protein Cookies!
Before getting started, I always recommend taking a moment to set healthy intentions. Check out my free guide to Manifesting Using Intentions and Affirmations.
⚡ Quick Look: Pumpkin Banana Bread Muffins
- 🎃 Flavor Profile: Warm, cozy, and lightly sweet with notes of cinnamon, banana, and pumpkin spice
- 🔥 Cook Method: Oven-baked, soft, and fluffy with a golden crust
- ⏱️ Prep Time: 7 minutes
- 🕒 Cook Time: 20 minutes
- 🍪 Yield: ~12 muffins
- 🌿 Skill Level: Easy
- 🍌 Calories: Approximately 150-170 per muffin (depending on ingredients)
- 🍯 Main Ingredients: Ripe bananas, pumpkin puree, coconut oil, maple syrup, eggs, flour, and warm spices
- 💡 Pro Tip: Use overripe bananas for maximum sweetness and moisture, and avoid overmixing to keep muffins soft and tender
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Why You'll Love Pumpkin Banana Bread Muffins
- Moist and flavorful - ripe bananas and pumpkin puree keep them soft without needing lots of oil or butter.
- Simple ingredients - everything you need is probably already in your pantry.
- Kid-friendly - perfect for breakfast, after-school snacks, or lunchboxes.
- Flexible recipe - use unbleached all-purpose flour, or swap in a gluten-free blend if needed.
- Freezer-friendly - bake a batch and store extras for quick grab-and-go snacks.
- Customizable - add chocolate chips, walnuts, or pumpkin seeds for extra texture and flavor.
Ingredients
Bananas: Ripe bananas work best. Look for brown spots, the more the better. Just try to avoid the completely black banana. Tip: Roast your bananas if they are not yet ripe enough!
Coconut Oil: Liquid coconut oil works best, but if you need, simply melt your coconut oil gently on a warmer until liquified. Coconut oil is one of the best oils to use in baking.
Pumpkin Puree: Pumpkin is packed with nutrients. You can cook and puree your own fresh pumpkin or find a can of pumpkin puree with only one ingredient: pumpkin. Be sure to get unsweetened- we are looking for pumpkin puree, not pumpkin pie filling!
*If you're looking for something to do with the rest of your pumpkin puree, make some pumpkin energy balls!
Flour: In this recipe, I use unbleached organic all-purpose flour. You can also use a gluten-free flour blend, coconut flour, oat flour, tapioca flour, or almond flour. Keep in mind, when swapping flours, you will need to adjust the ratio of other ingredients. Refer to the chart below!
See the recipe card for the full list of ingredients and quantities.
Variations and Substitutions
Chocolate Chip Pumpkin Banana Muffins - stir in ½ cup dark chocolate chips for a bakery-style treat.
Nutty Muffins - fold in ½ cup chopped walnuts or pecans for extra crunch and healthy fats.
Protein Boost - add 2 tablespoons of hemp seeds, chia seeds, or a scoop of vanilla protein powder to the batter.
Kid-Friendly Mini Muffins - bake in a mini muffin pan for 10-12 minutes; perfect for school snacks.
Spice it Up - add a pinch of nutmeg or cardamom along with the cinnamon for deeper flavor.
Flour Conversion Chart
| Flour Type | Flour Amount | Eggs | Liquid (milk/water/plant milk) | Notes / Tips |
|---|---|---|---|---|
| All-Purpose Flour | 1 ½ cups | 2 large | ¼ cup coconut oil (as in recipe) | Standard recipe. Soft, tender muffins. |
| Oat Flour | 1 ½ cups | 2 large | ¼ cup oil + 1-2 tablespoon extra liquid | Slightly denser muffins; adjust batter if too thick. |
| Coconut Flour | ½ cup | 4 large (2 extra) | ¼ cup oil + 2 tablespoon extra liquid | Very absorbent; thick batter expected. Slight coconut flavor. |
| Almond Flour | 1 ½ cups | 2 large | ¼ cup oil | Fragile muffins; add ½ teaspoon baking powder for lift. Slightly nutty, moist texture. |
How to Make Pumpkin Banana Bread Muffins
Step 1: Preheat the oven to 350°F. In a large bowl, mash your ripe bananas using a fork or masher.
Step 2: Add all of your wet ingredients on top of your mashed bananas: eggs, pumpkin, oil, syrup, and vanilla. Whisk to combine. Using an electric hand mixer works well for this.
Step 3: Gently whisk together the dry ingredients until well combined.
Step 4: Using a spatula, carefully fold the dry ingredients into the wet ingredients to create a batter. Do not over process.
Step 5: Spoon the batter into the muffin cups about ¾ full. Wipe the excess batter from the walls of the cups for a clean finish. Bake for 20 minutes. Check with a toothpick; if it comes out clean, it is ready. If not, give it 1-2 minutes at a time and check again.
Step 6: Remove from the oven and carefully place muffins on a wire rack to cool.
Hint: Check for doneness early - every oven is different. Start checking at 18 minutes; muffins should spring back lightly when touched.
Expert Tips
Don't overmix - stir just until the flour disappears. Overmixing can make muffins dense instead of fluffy.
Room temperature ingredients - eggs, banana, and pumpkin blend better when not cold from the fridge.
Cool before storing - let muffins cool completely before placing them in a container or freezer bag to prevent sogginess.
Pumpkin Banana Bread Muffins FAQs
The most common mistake is overmixing the batter. This makes the muffins tough instead of soft and fluffy. Mix just until combined.
Using very ripe bananas, real pumpkin puree, and the right balance of wet to dry ingredients. Don't skip the oil or eggs-they keep the muffins soft.
Too much banana makes the muffins heavy, gummy, and can overpower the pumpkin flavor. Stick to the measured amount for the best texture and taste.
Two medium ripe bananas equal about 1 cup mashed. Always mash before measuring for accuracy.
More Healthy Baked Treats
Love these Pumpkin Banana Bread Muffins? Let us know how it went in the comments 👇and give it a 🌟 review! Don't forget to subscribe for all the latest healthy recipes! This pairs nicely with our Golden Milk Latte!
Recipe
Pumpkin Banana Bread Muffins
Equipment
- Muffin tin
- hand mixer optional
- Whisk
- 2 large bowls
- spatula
Ingredients
Wet Ingredients
- 1 cup bananas ripe
- ¾ cup pumpkin puree
- 2 eggs
- ¼ cup coconut oil melted
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ½ cup unbleached all-purpose flour organic or einkorn is best
- 1 teaspoon baking soda aluminum-free
- 1 tsp baking powder
- 1 ½ teaspoon pumpkin spice
- ½ teaspoon Ceylon Cinnamon ground
- ¼ teaspoon sea salt
- 2 TB dark chocolate chips or crushed walnuts optional
Instructions
- Pre-heat oven to 350°F. Mash ripe bananas in a large bowl with a fork or potato masher.
- Add all wet ingredients to your bananas and whisk until smooth. Using an electric hand mixer works well, but is not required.
- In a separate bowl, whisk together all of the dry ingredients until well combined.
- Using a spatula, fold together the wet and dry ingredients to form a batter. Do not over-process. Simply mix until the flour is gone.
- Scoop the batter into the greased or lined muffin tins about ¾ full, leaving room for the muffins to rise.
- Bake for approximately 20 minutes. Check doneness by inserting a toothpick. When you pull it out, if it is clean, it is done. If still wet, bake for another minute or two until the toothpick comes out with a crumb or less.
- Remove from the oven and carefully remove the muffins and transfer to a wire rack for cooling. Enjoy warm!
Video
Notes
- Every oven is different. Begin checking for doneness around 18-20 minutes
- Do not over-mix the batter. This can make muffins too dense.
- Using room temperature eggs, pumpkin, and banana helps the batter mix efficiently.
- Cool before storing. This prevents the muffins from getting mushy.
- Measure the banana after mashing. This helps to ensure you are getting the right ratio.
- If substituting for a different type of flour, refer to the flour chart to adjust moist and dry ingredients appropriately for the best results!
Swathi says
Pumpkin bannaa bread muffins delicious I enjoyed making it, my kids loved it.
Natalie Perry says
Yay!
Lora says
These pumpkin banana bread muffins sound absolutely perfect for fall—soft, and packed with cozy flavors. I love that they’re naturally dairy-free and so quick to make in under 30 minutes!
Liz says
My family loved these muffins for breakfast! The pumpkin banana combo was delicious!
Natalie Perry says
It really goes well, thank you!
Natalie says
My family loved this! The kids came back begging for more!